Time for a walk down memory lane!
Who remembers the fudge-y, powdered sugar goodness of Puppy Chow? Also know as “Muddy Buddies,” this Rice Chex-based snack was a staple of my childhood sleepovers and classroom parties. Melty chocolate bathed in snowy powdered sugar…sometimes true beauty lies in simplicity!
Jokes aside, I really wanted to try this recipe when I first saw it featured on Feasting on Fruit. I love the idea of using Barbara’s Breakfast Oat Cereal instead of Chex…feel free to substitute a gluten-free cereal if needed! The version used here maintains structural integrity enough while mixing, but I am sure Puffins would be equally delicious.
If you want a more whole-food variation (without cereal), nuts and seeds would take kindly to this treatment as well. In Recipe Notes I list an option for those who would like less sugar.
For your first go around however, I recommend using real powdered sugar! That will elicit the most nostalgic feeling (and obviously, most indulgent taste).
Have you tried Sunbutter? Simply made of ground sunflower seeds, it’s the perfect bonding agent in this recipe. It lacks the overpowering flavor of peanut butter so that chocolate is truly able to shine through. Make sure yours is nice and drippy.
I can see this puppy chow as the perfect snack for a fun movie night. The chocolate will become a little clumpy once cooled, but I can actually assure you that this is what you want! A few crunchy morsels glued with dense cocoa flavor…YUM.
I invite you to walk down memory lane and make some puppy chow. Please let me know in the comments what ingredients you experiment with
- 3 cups Barbara’s Bakery Morning Crunch, or square cereal of choice
- 1/2 cup Sunbutter
- 1/2 cup dark chocolate chips
- 1 tsp vanilla extract
- Pinch of salt
- 1/2 – 3/4 cup powdered sugar or coconut flour
- Add cereal to a large bowl. In a small, microwave safe container add chocolate and Sunbutter. Melt in 30- second increments, stirring until combined.
- Add chocolate and Sunbutter mixture to cereal, combining thoroughly until entirely covered. This is best accomplished with a rubber spatula.
- Let cereal/chocolate mixture cool for 5 minutes. You do not want it to harden, but if it is too hot the sugar will melt into the top
- Pour sugar in 1/4 cup stages over cereal, stirring each time to coat. Mixture is best stored in the fridge.